Easy Low Fat After Thanksgiving Turkey Barley Soup

Easy Low Fat After Thanksgiving Turkey Barley Soup

wtorek, 28 stycznia 2014

Easy Low Fat After Thanksgiving Turkey Barley Soup

Time: 1 hrs 15 mins

Ingredients

• 6 cups unsalted chicken stock or 6 cups water
• 3/4 cup hulled barley
• 2 cups sliced fresh mushrooms
• 1 cup sliced fresh carrot
• 1 cup sliced celery (include leaves)
• 1 cup chopped onion
• 2 teaspoons chicken bouillon granules
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 2 cups diced cooked turkey breast or 2 cups cooked chicken breasts
• fresh snipped parsley, for garnish

Directions

• 1 Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
• 2 Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
• 3 Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.